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The crunch of celery with the softness of chicken is great. Not too pungent or overwhelming, a bit on the bland side for those who're accustomed to spices. Heat oil in a large skillet over medium-high heat.
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Top with potato chips, french-fried onions and cheese. Stir fry chicken until colour turns white and cooked. Add oil and sauté garlic and shallot until aromatic. Sprinkle salt and sugar to taste.
Pour wine and stir fry quickly. Add chicken stock and cook until carrot and celery softened. Toss in chicken, add shallot sections and combine well. chicken stock or store-bought low-sodium chicken broth. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
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